3-Ingredient Crescent Pizza Rolls
Flaky, buttery crescent rolls filled with savory pepperoni and gooey mozzarella — easy pizza rolls ready in about 15 minutes.
Ingredients
- 1 tube refrigerated crescent roll dough 8-count
- 32 slices pepperoni
- 4 mozzarella cheese sticks cut in half
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet or pizza pan with parchment paper or lightly grease it.
- Unroll the crescent dough and separate it into eight triangles.
- Place four pepperoni slices on the wide end of each dough triangle. Add one mozzarella piece on top of the pepperoni.
- Starting at the wide end, roll the dough toward the pointed tip. Gently tuck the sides inward to help keep the cheese inside.
- Arrange the rolls seam-side down on the prepared baking sheet, leaving a little space between each one.
- Bake for 11–14 minutes, until the crescent rolls are puffed and deeply golden brown and the cheese has melted.
- Let the rolls rest for 3–5 minutes before serving.
Notes
Always place the rolls seam-side down so they do not unroll while baking, and tuck in the sides to keep the mozzarella from leaking out. Let the rolls rest briefly after baking — the cheese will be extremely hot. Store leftovers in an airtight container in the refrigerator for up to three days and reheat at 350°F for 5–8 minutes to restore the flaky texture.
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